Re: Introduce yourself!

I'm a newbie member. I caught Jamie's new series last night on Channel 4, via FilmOn.tv and I was left well, upset is not the word.

Quite some time ago, I wrote to FreshOne productions, suggesting a new programme concept for Jamie. The letter was sent from Greece, by registered post.

Although the web blurb about the programme states that many people have suggested this 'Save' concept, my idea was limited to making delicious food by exercising a classic methodology, 'l'art d'accommoder les restes'. When I saw Jamie's beaming face looking into someone's fridge, i thought to myself, that was part of my idea.

So, don't letters to FreshOne ever get acknowledged and responded to? I didn't make any request for money, just the opportunity to be involved. Was that too much to ask?

I have followed Jamie since the 'Naked Chef'. I have a lot of his books and DVDs. If my husband was stumped as what to offer me as a gift, frequently a parcel would arrive from Amazon with a Jamie 'something'. My favourite ............ a toss up between Jamie at Home and Jamie does.

Re: Introduce yourself!

Hi I'm Alison, Im new to the forum / site but we have lots of Jamie's books. We like his style which doesn't over complicate things.

I'm watching his latest series with interest as I've volunteered to do one of our Squash (the sport not the food!) teams meals this season so I'm looking for simple, nutritious food, but on a budget and preferably one pot!

Jamie would be proud of me today, Sundays roast chicken has turned into 3 bags of stock for the freezer and a chicken and bacon and tomato sauce for a pasta meal. We grow food, so I've also done three apple and berry crumbles for the freezer, and three portions of marrow curry, again for the freezer. One thing I would like to know is what's the best way to freeze my own spinach? Any help would be great!

Re: Introduce yourself!

Alison.avil wrote:

Hi I'm Alison, Im new to the forum / site but we have lots of Jamie's books. We like his style which doesn't over complicate things.

I'm watching his latest series with interest as I've volunteered to do one of our Squash (the sport not the food!) teams meals this season so I'm looking for simple, nutritious food, but on a budget and preferably one pot!

Jamie would be proud of me today, Sundays roast chicken has turned into 3 bags of stock for the freezer and a chicken and bacon and tomato sauce for a pasta meal. We grow food, so I've also done three apple and berry crumbles for the freezer, and three portions of marrow curry, again for the freezer. One thing I would like to know is what's the best way to freeze my own spinach? Any help would be great!

Welcome to the forum!

If you want to freeze the spinach 'plain', clean it well, remove any brown leaves, weeds, tough stems, etc. wash thoroughly. Blanche the spinach for just a minute or so in boiling water. Cool over ice to stop the cooking. Spin dry and place in freezer bags or containers. Blanching will 'set' the green color.

I usually cook spinach dishes and then freeze - a good one is cream of spinach soup (I do a skinny version using milk, no cream).

Re: Introduce yourself!

Hello everyone !

I'm Kathy and I live in Beautiful British Columbia, Canada. I love Jamie's cooking style using fresh and local ingredients. I have been following his show for many years. He is such a great inspiration.

Re: Introduce yourself!

Hello,I am Lisa rose a new member of this forum, by profession I am a freelance content writer. I have written many topic on health issues. Beside this I am a food lover . I love to make various type of recipes. I mostly prefer to healthy recipes and health diet food, because i believe in health is wealth .

Re: Introduce yourself!

Re: Introduce yourself!

I am "Togarashio" (Japanese for "Chile man"). I was born in Osaka, Japan, to an American father and Japanese mother. I was brought to the US at the age of 2. As a boy, I was interested in chemistry and loved playing with chemistry sets. By 16, I discovered that cooking is chemistry you can eat. As an adult, I loved cooking for friends but hated it as a job. So I abandoned restaurant work for office jobs.

Being raised by a Japanese mother, my main interest is Asian cooking. But I widened out to cooking of all countries and cultures. I have accumulated a large store of cookbooks, concerning every part of the world. When I was in college, my mother went on a Mexican food kick (after a trip to Arizona), which introduced me to chiles and other hot spices. I began eating a lot of chiles and hot sauces, building up my tolerance to the heat. Now I have a large collection of hot sauces, my favorite being of the Moruga/scorpion pepper; the 3rd hottest in the world. (2nd is fatalli, 1st is Jolokia/ghost pepper.)

Become a member of jamieoliver.com for free and access loads of lovely stuff around the site.
You'll get Jamie's latest recipes and food tips direct to your inbox, take advantage of exclusive promotions and offers, ask
Jamie and his team questions in the forums and enjoy your weekly newsletter too.

By submitting this form you consent to receiving news and updates from businesses in the Jamie Oliver Group of companies and the Jamie Oliver Food Foundation. You also agree to our terms and conditions found here.

I am not a robot.

We'd love to get to know you a bit better so we only send you

news and recipes that you want to read. If you've got two

minutes to spare, it would be great if you could answer a quick questionnaire.